CN104284592A - Dairy beverage and method of preparation thereof - Google Patents
Dairy beverage and method of preparation thereof Download PDFInfo
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- CN104284592A CN104284592A CN201380024420.7A CN201380024420A CN104284592A CN 104284592 A CN104284592 A CN 104284592A CN 201380024420 A CN201380024420 A CN 201380024420A CN 104284592 A CN104284592 A CN 104284592A
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- dental erosion
- treating dental
- beverage composition
- beverage
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A shelf-stable beverage adapted for consumption by infants and young children is disclosed, as well as its manufacturing process. The beverage comprises milk, hydrolysed cereals, and fermented milk, in particular yogurt, and pectin. It may also comprise fruit.
Description
Technical field
The present invention relates to the breast and cereal beverage and preparation method thereof of applicable baby and child's consumption.
Background of invention
Never should be considered to admit that the prior art is well-known to any discussion of prior art in whole description, or define the part of general knowledge known in this field.
WO 03/086092 A1 (General Mills) relates to the preparation method of acidified nutritional hot housing milk beverage or yogurt product.The method comprises the fluid breast matrix of preparation non-fermented, homogenizing and the substrate mixture described in pasteurize, yogurt is added in described substrate mixture, acid blend is added to described substrate mixture, substrate mixture described in pulverizing is to reduce particle diameter, flavouring and colouring agent is added in described substrate mixture, and pack, there is provided containing live and the acidified nutritional hot housing milk-beverage composition of activated culture, the culture counting of end-product is at least 1.5 × 10e8cfu/ gram, be 400 to 3500cps in the viscosity of temperature 1 DEG C to 7 DEG C, and final pH is 3.8 to 4.5.
WO 00/47063 A2 (Natura Inc.) relate to for the mankind consume comprise beverage of breast, fruit or vegetable juice and grain kernels/polysaccharide mixture and preparation method thereof.Cereal is ripe cereal that is raw or processing, such as rice, corn and wheat.This beverage contains SUCRELESSE as stabilizing agent.According to WO 00/47063 A2, SUCRELESSE is recorded in US 5, and 766, in 636.SUCRELESSE contributes to maintaining the pH of newborn mixture between 3.0 to 7.0.It is the mixture of amino acid, metal ion source, organic acid and inorganic acid.This beverage stores in refrigerator.
Need overcome or improve at least one shortcoming of the prior art, or the alternative provided.Particularly, still need the beverage providing applicable baby and child, its composition contained is considered to healthy and helpful, and stable storage.
Summary of the invention
For this reason, there is provided beverage composition for treating dental erosion now, it comprises the pectin of newborn component, the grain component of hydrolysis, acidified milk component and interpolation, and wherein the pH scope of beverage composition for treating dental erosion is pH 4.6 to 5.1, such as pH is 4.8 to 5.0, and beverage composition for treating dental erosion is stable storage.In special embodiment, beverage composition for treating dental erosion comprises fruit fraction.In another embodiment, acidified milk component is yogurt.
Additionally provide the preparation method of the beverage composition for treating dental erosion of stable storage, said method comprising the steps of: first liquid mixture a) is provided, it comprises the grain component of newborn component and hydrolysis, b) pectin is mixed in first liquid mixture, and mixture being remained on temperature range is 2 DEG C to 14 DEG C, then c) the newborn component of fermentation is incorporated into first liquid mixture (containing the pectin added, namely by step b) mixture that obtains, also referred to as step b) mixture) in, obtain second liquid mixture, d) pH of second liquid mixture is adjusted to the value of pH 4.6 to 5.1, and e) heat treatment second liquid mixture, obtain the beverage composition for treating dental erosion of stable storage.
These and other aspects, features and advantages of the present invention, for those skilled in the art, will become apparent after reading content disclosed herein.Although describe in detail and indicate special embodiment of the present invention, provide by means of only illustrational mode.
Accompanying drawing is sketched
Fig. 1. according to pH and the viscosity index (VI) of the sour milk beverage of cherry apple mud of the present invention
The pH (circle) that the sour milk beverage that the figure illustrates first (Figure 1A) and second batch (Figure 1B) cherry apple mud measures after environment temperature (20 DEG C or 30 DEG C) storage and viscosity index (VI) (triangle).According to assay method, the stability of beverage composition for treating dental erosion is evaluated by pH (circle) after 20 DEG C (filled symbols) and 30 DEG C (open symbols) store 30,90,180,270 and 360 days of the sour milk beverage of monitoring Peach cultivars and viscosity index (VI) (triangle).
Fig. 2 is according to the pH of the sour milk beverage containing strawberry mud of the present invention and viscosity index (VI)
The figure illustrates pH (circle) and viscosity index (VI) (triangle) that first (Fig. 2 A) and second batch (Fig. 2 B) measure containing the sour milk beverage of strawberry mud after environment temperature (20 DEG C or 30 DEG C) storage.According to assay method, the stability of beverage composition for treating dental erosion is evaluated by pH (circle) after 20 DEG C (filled symbols) and 30 DEG C (open symbols) store 30,90,180,270 and 360 days of the sour milk beverage of monitoring strawberry cultivars and viscosity index (VI) (triangle).
The pH that Fig. 3 measures according to the sour milk beverage containing banana puree of the present invention and viscosity index (VI)
The figure illustrates the pH (circle) containing sour milk beverage mensuration after environment temperature (20 DEG C or 30 DEG C) storage of banana puree and viscosity index (VI) (triangle).According to assay method, the stability of beverage composition for treating dental erosion is evaluated by pH (circle) after the environment temperature of 20 DEG C (filled symbols) and 30 DEG C (open symbols) stores 30,60,90,120,150,180 and 270 days of the sour milk beverage of monitoring banana variety and viscosity index (VI) (triangle).
Detailed Description Of The Invention
Unless context significant need, otherwise in whole description, word " comprises (comprise) ", " containing (comprising) " etc. should be interpreted as the implication that included, that is, implication is " including but not limited to ", contrary with exclusive or exhaustive implication.
As used in the specification, " one ", " one " and " being somebody's turn to do " of singulative comprises plural referents, unless the context clearly determines otherwise.
Unless otherwise indicated, all in description percentage refers to percentage by weight under usable condition.
Unless otherwise defined, all technology and scientific terminology have and should have understands identical implication usually with those skilled in the art.
Term " baby " refers to the children of age in 12 months.
Term " child " refers to that the age was the children of 1 to 3 year old.
EU Committee as on December 22nd, 2006 instruct (European Commission Directive) 2006/141/EC define, term " infant formula " refers to that first month at baby's life is for special alimentary uses, and himself can meet the food of these infant nutrition demands, until introduce the supplements be applicable to.Term " infant formula " comprises hypoallergenic infant formula.Term " follow-up formula " to refer to when baby introduces suitable supplements for special alimentary uses and forms the food of the bulk fluid element of the progressive diversification meals of these babies.
Term " breast of growing up " (GUM) refers to the food for the special alimentary uses of child.GUM ensure that the smooth transition of the normal dairy products of high protein level and the adult's use existed to cow's milk from the low-protein level of breast milk usually.
It should be pointed out that many aspects, feature, embodiment and the embodiment described in the application can be existed side by side and/or combine.
In nutritional labeling and organoleptic attribute such as taste, quality or viscosity, beverage composition for treating dental erosion of the present invention is particularly suitable for children, particularly baby and child.Especially, beverage composition for treating dental erosion of the present invention is the milk beverage of the stable storage of applicable baby and child.
In some embodiments, beverage composition for treating dental erosion of the present invention can be only applicable to the nutritional need of baby.In other embodiments, beverage composition for treating dental erosion of the present invention can also be applicable to the nutritional need of child, or is only applicable to the nutritional need of child.In special embodiment, namely beverage composition for treating dental erosion is drunk, such as sour milk beverage, also referred to as namely drinking yogurt.In other words, beverage does not need heating, mixing before consumption or prepares in addition.Ready-to-drink beverage compositions can be packed in applicable container, and composition can directly be consumed from container, such as, use suction pipe or the opening from container.Such as, or ready-to-drink beverage compositions can be poured into receiving vessel from container and consume, vial or feeding bottle.Beverage composition for treating dental erosion does not need to extrude from its packaging before consumption.Such as, it can be poured in vial or feeding bottle.
Beverage composition for treating dental erosion according to the present invention comprises various ingredients, comprises the newborn component of newborn component, the grain component of hydrolysis, the pectin of interpolation and fermentation.The preparation method of beverage composition for treating dental erosion is also described below.
Usually different from the newborn component of fermentation according to the newborn component of beverage composition for treating dental erosion of the present invention.The newborn component of its normally non-fermented.
Breast component and fermentation newborn component in breast be or derived from cow's milk, buffalo's milk, yak milk, goat dairy, ewe breast, mare is newborn, donkey is newborn, bactrian camel milk, reinder breast, elk newborn or its combination.In some embodiments, the breast in the newborn component of newborn component and fermentation is or derived from cow's milk, goat dairy, ewe breast or its combination.Especially, it is or derived from cow's milk.The term relevant to the breast in the newborn component of newborn component and fermentation " derived from " be used for expression fact, namely the newborn component of newborn component or fermentation can contain or be prepared by multiple breast and newborn component, such as new sweet milk, there is the breast of multiple fat content, only lactoprotein, such as, in lactalbumin or lactoprotein prepared product, and the mixture of lactoprotein and butter oil, and single newborn component or fraction, such as lactose or mineral matter; Experienced by the breast of polytype processing, such as homogenizing or heat treatment, such as UHT process or pasteurization; And the breast of various ways, such as liquid, concentrated or dry (such as spraying dry or freeze drying).
Breast component can be selected from skimmed milk, half skimmed milk, rich milk, follow-up formula or breast of growing up.Skimmed milk is containing the breast lower than 0.1% butter oil.Half skimmed milk is the breast containing 1.5% to 2.5% butter oil.Usually, rich milk is the breast containing 3% to 4% fat.The precise fat contents of degreasing, half degreasing and rich milk depends primarily on local alimentary codex.In the embodiment that some are favourable, newborn component is skimmed milk, grow up breast or follow-up formula.In certain embodiments, newborn component is follow-up formula.
In some embodiments, newborn component is the form of milk powder end, sweet milk or heat treated breast.Advantageously, newborn component is or derived from skimmed milk, provides as milk powder end or sweet milk or heat treated breast.Use skimmed milk controls the fat content in beverage composition for treating dental erosion better.
Usually, the newborn component of the fermentation in beverage composition for treating dental erosion of the present invention obtains by controlling fermentation to breast.In beverage composition for treating dental erosion, the newborn component of fermentation provides special benefit.Particularly, the newborn component of fermentation is that beverage composition for treating dental erosion provides local flavor and acidity.It also can affect the matter structure of beverage composition for treating dental erosion.In addition, the microorganism adopted in fermentation is joined in the milk product of the fermentation of consumption by selection according to the ability of their acidified milks.Usually, the beneficial property of described microorganism is known.Described microorganism comprises lactic acid bacteria and yeast.In these microorganisms, some can be considered to probio.The example of lactic acid bacteria comprises lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus) (such as saliva chain coccus thermophilous subspecies (Streptococcus salivarius subsp.thermophilus)), both participate in the production of yogurt, or other belongs to lactobacillus (Lactobacillus), streptococcus (Streptococcus), lactococcus (Lactococcus), Leuconostoc (Leuconostoc), Bifidobacterium (Bifidobacterium), the lactic acid bacteria of Pediococcus (Pediococcus) or its any mixture.
The milk product of fermentation, be also referred to as the milk product of cultivation or the dairy products of cultivation, or other example cultivating breast is with Lactococcus lactis (Lactococcus lactis) (Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.lactis), Lactococcus lactis subsp. cremoris (Lactococcus lactis subsp.cremoris), Lactococcus lactis lactic acid subspecies diacetyl mutation (Lactococcus lactis subsp.lactis biovar.diacetylactis)) and/or the buttermilk of cultivation that ferments of leuconostoc mesenteroides sub species cremoris (Leuconostoc mesenteroides subsp.cremoris).
Microorganism can be live or deactivation.
In one embodiment, the newborn component of fermentation be selected from yogurt, reach uncommon yogurt (dahi), matsoni, the buttermilk of cultivation or Kefir grains (kefir).In special embodiment, the newborn component of fermentation is yogurt.In special embodiment, the newborn component of fermentation provides as powder, such as spray-dired or cryodesiccated powder.In special embodiment, the newborn component of fermentation is yogurt powder.
In one embodiment, the newborn component (" total newborn component ") of newborn component and fermentation accounts for 15% to 90% weight (dry weight) of composition total solid.In some special embodiments, total newborn component accounts for 20% to 80% weight (dry weight) of composition total solid.Therefore, total newborn component accounts for the major part of beverage composition for treating dental erosion, and provides the nutritive value relevant with the breast fermented with breast.In special embodiment, the newborn component of fermentation accounts for the equivalent of the breast of the fresh fermentation of every 100g composition 5g to 90g, or the breast of the fresh fermentation of every minimum 10g or 15g of 100g composition or minimum 20g.The newborn component of fermentation can also account for the breast of the fresh fermentation of every 100g composition the highest 85g or 60g or the highest 35g.In special embodiment, the newborn component of fermentation accounts for every 100g composition 20g to 35g equivalent, or the equivalent of the breast of the fresh fermentation of 22g to 30g.
The further component of beverage composition for treating dental erosion of the present invention is the grain component of hydrolysis.The method of the bread basket of preparation hydrolysis is known in such as EP 0031050 A2 or EP 0779038 A1.Advantageously, the grain component that the grain component of hydrolysis is hydrolyzed as liquid provides.In other words, according to the method described in above-mentioned two european patent applications, there is no the drying steps described in these two patent applications.Certainly, the grain component of dry hydrolysis may also be used.In that case, appropriate water or fruit juice may be needed to carry out the grain component of reconstituted liquid hydrolysis.When preparing the grain component of hydrolysis, grain dust is mixed with water and amylolytic enzyme, with the grain dust that liquefies.Cereal can be wheat, rice, corn, oat, barley or its any mixture.In special embodiment, cereal is wheat or rice.Rice is not containing seitan, and this is favourable for the beverage composition for treating dental erosion prepared without seitan.In beverage composition for treating dental erosion, use the grain component of hydrolysis to have several advantage, such as, allow to comprise high-caliber cereal and the matter structure that can not damage beverage composition for treating dental erosion, contribute to overall sugariness, and cereal is more easily digested.
In some special embodiments, the grain component of hydrolysis accounts for 10% to 65% weight of composition total solid, or accounts for 22% to 30% weight of composition total solid, such as, account for 25% weight of composition total solid.During lower than 10% weight, may be difficult to provide the benefit being used alone cereal and bringing.During higher than 65% weight, the organoleptic properties of beverage composition for treating dental erosion may become dissatisfied for baby and child.
Beverage composition for treating dental erosion of the present invention also comprises the pectin of interpolation.Pectin is needed to be used for improving the stability of beverage composition for treating dental erosion.Especially, in beverage composition for treating dental erosion, add pectin contribute to minimizing or the flocculation of the protein under preventing acid pH in heat treatment process.Pectin also contributes to reducing or preventing beverage composition for treating dental erosion sedimentation in storage process.In addition, pectin contributes to mouthfeel and the viscosity of beverage composition for treating dental erosion.The present invention can use polytype pectin, and technical staff can determine any applicable pectin.Pectin can be defined by their esterification degree (DE).The pectin be applicable to can be low-ester pectin (DE<50%), high-ester pectin (DE>50%) or its combination.Preferably, in acidic products, use the pectin with applicable degree of functionality (functionality).In special embodiment, beverage composition for treating dental erosion of the present invention comprises low-ester pectin.In favourable embodiment, beverage composition for treating dental erosion of the present invention comprises high-ester pectin.The pectin comprised in acidified milk beverages normally high-ester pectin, the pectin such as extracted from orange peel, as
pectin type JMJ (CPKelco supply).Usually, suggestion uses this high-ester pectin at a low ph, and such as scope is pH 3.7 to 4.4, for
pectin type JMJ can reach desirable stablizing effect.With usually advise by contrast, the present inventor find can use high-ester pectin within the scope of the pH of 4.6 to 5.1.This is more much higher than using the recommendation pH of this pectin stabilization protein in beverage composition for treating dental erosion.
In special embodiment, the pectin of interpolation (such as
pectin type JMJ) account for 0.15% to 5.0% weight of composition total solid, or account for 0.5% to 5.0% weight of composition total solid, or account for 0.8% to 3.5% weight of composition total solid, or account for 1.0% to 2.5% weight of composition total solid.Pectin can provide as powder, or provides as the aqueous solution or water slurry.
In some special embodiments, beverage composition for treating dental erosion of the present invention can also comprise the fruit fraction as adding ingredient.Fruit fraction provides color and local flavor to beverage composition for treating dental erosion.Fruit fraction can also provide fiber and special nutrition.Fruit fraction can add in a variety of forms, such as, with or without fruit juice, nectar, mud, concentrate, the powder of pulp.In special embodiment, fruit fraction can provide as puree or fruit juice.Also can before use by inspissated juice or really powder water or breast reconstruct.Fruit is particularly including apple, apricot, banana, cherry, grape, mango, orange, peach, pears, pineapple, plum, raspberry and strawberry.
Beverage composition for treating dental erosion of the present invention can also comprise other supplementary element, and condition is that their are applicable to infant nutrition or baby nutrition, such as sweetener, starch, flavouring, prebiotics, vitamin, mineral matter or its any combination.
In one embodiment, supplementary element is in step e) front arbitrary steps adds, such as step a) in be added in first liquid mixture.
Prebiotics is indigestible COF, and it by optionally stimulating the growth of the bacterial species of a kind of in colon or limited quantity and/or active and affect host valuably, thus improves host health.These compositions are indigestible, are because they can not be decomposed and absorb in stomach or small intestine in some sense, thus complete arrival colon, they are optionally fermented by beneficial bacteria there.The example of prebiotics comprises some compound sugar, such as FOS (FOS), galactooligosaccharide (GOS), BMOs (cow's milk compound sugar), HMOs (human milk oligosaccharides) and any mixture thereof.
" galactooligosaccharide " is the compound sugar comprising two or more galactose molecule, and it is not charged and there is not N-acetyl residue.
The galactooligosaccharide be applicable to comprises Gal β 1,6Gal, Gal β 1,6Gal β Isosorbide-5-Nitrae Glc, Gal β 1,6Gal β 1,6Glc, Gal β 1,3Gal β 1,3Glc, Gal β 1,3Gal β Isosorbide-5-Nitrae Glc, Gal β 1,6Gal β 1,6Gal β Isosorbide-5-Nitrae Glc, Gal β 1,6Gal β 1,3Gal β 1,4Glc, Gal β 1,3Gal β 1,6Gal β Isosorbide-5-Nitrae Glc, Gal β 1,3Gal β 1,3Gal β Isosorbide-5-Nitrae Glc, Gal β Isosorbide-5-Nitrae Gal β 1,4Glc and Gal β Isosorbide-5-Nitrae Gal β Isosorbide-5-Nitrae Gal β Isosorbide-5-Nitrae Glc.The galactooligosaccharide of synthesis is such as with trade mark
with
be purchased obtainable Gal β 1,6Gal β Isosorbide-5-Nitrae Glc, Gal β 1,6Gal β 1,6Glc, Gal β 1,3Gal β Isosorbide-5-Nitrae Glc, Gal β 1,6Gal β 1,6Gal β Isosorbide-5-Nitrae Glc, Gal β 1,6Gal β 1,3Gal β 1,4Glc and Gal β 1,3Gal β 1,6Gal β 1,4Glc, Gal β Isosorbide-5-Nitrae Gal β Isosorbide-5-Nitrae Glc and Gal β 1,4Gal β Isosorbide-5-Nitrae Gal β Isosorbide-5-Nitrae Glc and composition thereof.There are Dextra Laboratories, Sigma-Aldrich Chemie GmbH and Kyowa Hakko Kogyo Co., Ltd in other supplier of compound sugar.Or, special glycosyl transferase (glycoslytransferases) such as galactosyltransferase can be used to prepare neutral oligosaccharide.
In special embodiment, have by 90%GOS and 10% short chain oligofructose (such as with trade mark
product sold) combination of prebiotics that forms, or with 10% synanthrin (such as with trade mark
product sold) combination of prebiotics that forms.
In the embodiment of the present invention some other, BMOs can be " CMOS-GOS ".This is the mixture of galactooligosaccharide, N-acetylation compound sugar and sialylated compound sugar; wherein N-acetylation compound sugar accounts for 0.5 to 4.0% of oligosaccharide mixture; galactooligosaccharide accounts for 92.0 to 98.5% of oligosaccharide mixture, and sialylated compound sugar accounts for 1.0 to 4.0% of oligosaccharide mixture.
Breast compound sugar also can be selected from the list comprising N-acetylation compound sugar, sialylated compound sugar, fucosylation compound sugar and any mixture thereof.
" N-acetylation compound sugar " is the compound sugar with N-acetyl group residue.
Some examples of N-acetylation compound sugar comprise GalNAc α 1,3Gal β Isosorbide-5-Nitrae Glc and Gal β 1,6GalNAc α 1,3Gal β Isosorbide-5-Nitrae Glc, LNT (LNT) and LNnT (Lacto-N-neo-tetraose).
" sialylated compound sugar " is the compound sugar with sialic acid residues and associated charge.
The sialylated compound sugar be applicable to comprises NeuAc α 2,3Gal β Isosorbide-5-Nitrae Glc and NeuAc α 2,6Gal β Isosorbide-5-Nitrae Glc.
" fucosylation compound sugar " is the compound sugar with fucosyl residues.It is neutral.Some examples are 2-FL (2FL), 3-FL (3-fucosyllactose), two fucosyllactose, breast-N-rock algae pentasaccharides (fucopentaose) I, breast-N-rock algae pentasaccharides II, breast-N-rock algae pentasaccharides III, breast-N-rock algae pentasaccharides V, the sugared I of breast-N-two rock algae six, fucosido breast-N-six sugar, the sugared I of two fucosido breast-N-six, the new six sugared II of two fucosido breast-N-.
Also can consider to meet the vitamin that is suitable for infant nutrition or baby nutrition alimentary codex and mineral-supplemented.
In some embodiments, beverage composition for treating dental erosion of the present invention contains the total solid of 10% weight to 30% weight.The total solid of beverage composition for treating dental erosion calculates by the weight of all the components dry in every 100g composition.Therefore, the dry from the grain component of newborn component, hydrolysis, the newborn component of fermentation and pectin is included in total solid.From the dry of other composition, if any, be also included in total solid.
In some embodiments, beverage composition for treating dental erosion of the present invention contains the fat lower than 4.0% weight, or the fat of about 2.0% weight.When the acidified milk using skimmed milk and skimmed milk to prepare, the milk fat content of 0.1% weight being low to moderate beverage composition for treating dental erosion may be obtained.Plant fat can be comprised with other lipid to improve the nutritive value of beverage composition for treating dental erosion.Generally, the newborn component of fat content main derived from milk component and fermentation, and derived from the plant fat added and other lipid.The fat mass provided by remaining ingredient and the composition of beverage composition for treating dental erosion is normally negligible.
Beverage composition for treating dental erosion of the present invention is stable storage, this means that the time of going through some months at its sense organ of environment temperature and nutritive peculiarity can not obviously reduce.Usually, ambient temperature range is that about 18 DEG C (in families of consumer or in shop) are to about 45 DEG C (in transports or warehouse storage process).It can be the temperature of such as 20 to 30 DEG C.
Bin stability is assessed according to multiple standards by expert usually.Bin stability comprises biology, chemistry and physical stability.If beverage composition for treating dental erosion is not terminally sterilized, and aseptically fill, As time goes on the potential existence of pathogen growing, may microbial contamination and corruption, cause said composition to be degraded.Usually, the oxidation occurred between chemical stability with beverage composition for treating dental erosion component is relevant with other chemical reaction.Packaging avoids the barrier of oxygen and light, thus limit the degraded of beverage composition for treating dental erosion, and serve as the barrier of antagonism physics, chemistry and microbial spoilage and pollution.Physical stability comprises the physical phenomenon lacking or limited extent only occurs, and such as layering, creaming, slurries are formed, precipitation or gel-forming, and this will significantly affect the visual appearance of beverage composition for treating dental erosion, mouthfeel and matter structure.
Bin stability can check in storage test.Some major parameters of assessment can be pH, viscosity and organoleptic attribute, comprise the visual appearance of beverage composition for treating dental erosion.The example of some method of test bin stability can be below some.Sample is stored in environment temperature, such as, at 20 DEG C or 30 DEG C (two conditions can be applied during whole storage test).Sample at 1 or some months, such as, at 1,3,6,9,12 month later evaluation (monitoring pH, viscosity and visual appearance).Such as, sample first 3 months of storage with the interval of 1 month assessment, after this can be assessed at 6,9,12 months.Another example is sample assessing with the interval of 1 month for first 3 months in storage, after this assesses 4,5 and 9 months.
The analytical technology that pH and viscosity can be commonly used according to technical staff measures.In one embodiment, the beverage composition for treating dental erosion of stable storage means at 20 DEG C or 30 DEG C, 3,6,9 or after 12 months the Δ pH of composition lower than 0.25.At 20 DEG C or 30 DEG C, 3,6,9 or after 12 months, Δ pH can also lower than 0.22, such as, lower than 0.17, such as, lower than 0.15, such as, lower than 0.12, such as, lower than 0.11.In another embodiment, the beverage composition for treating dental erosion of stable storage means that the pH of composition after 20 DEG C or 30 DEG C store 3,6,9 or 12 months is between 4.6 to 5.1.20 DEG C or 30 DEG C of storages 3,6,9 or after 12 months, the pH of composition can also between 4.7 to 5.0, such as, between 4.8 to 5.0.In another embodiment, the beverage composition for treating dental erosion of stable storage means that the Δ viscosity index (VI) of composition after 20 DEG C or 30 DEG C store 3,6,9 or 12 months is lower than 0.15.20 DEG C or 30 DEG C of storages 3,6,9 or after 12 months, the Δ viscosity index (VI) of composition can also lower than 0.12, such as, lower than 0.11.In another embodiment, the beverage composition for treating dental erosion of stable storage means that the viscosity index (VI) of composition after 20 DEG C or 30 DEG C store 3,6,9 or 12 months is between 0.85 to 1.15, such as, between 0.9 to 1.1.
Sensory evaluation is undertaken by trained expert.In one embodiment, the beverage composition for treating dental erosion of stable storage means that the visual appearance of composition after 20 DEG C or 30 DEG C store 3,6,9 or 12 months keeps evenly (namely naked eye does not have perceptible creaming, sedimentation or flocculation).
Especially, beverage composition for treating dental erosion of the present invention is stable storage during 20 DEG C or 30 DEG C store 1,3,6,9 or 12 months.
The pH scope of beverage composition for treating dental erosion is 4.6 to 5.1, is advantageously 4.8 to 5.0.Due to sense organ reason, for the preferred pH 4.8 to 5.0 of pH scope of baby and child.In fact, the composition that pH is too low, the such as usual pH (lower than pH 4.6) found in yogurt, can be refused by baby or child because mouthfeel is too sour.
Make inventor surprisingly, the newborn component of the newborn component of high relative contents and the fermentation of high relative contents can be used, particularly yogurt, under the pH up to pH 5.1, high-ester pectin is used to be prepared in the stable beverage composition for treating dental erosion that can flocculate to anti-protein in processing (particularly in heat treatment process) and storage process, beyond the pH scope that pectin degree of functionality in acidified milk beverages is conventional.
Beverage composition for treating dental erosion according to the present invention by the aseptic composite obtaining being purchased through heat treatment, such as, is processed by UHT.Usually, beverage composition for treating dental erosion is cooled before filling.The beverage composition for treating dental erosion of sterilizing is aseptically filled in applicable container.Aseptic filling can use standard device to carry out according to standard method.Container also can be sterilizing, and fills beverage composition for treating dental erosion under the sterile atmosphere controlled.Then, before leaving pad device control sterile atmosphere under to fill after seal of vessel.
Multiple container can use, such as PE bottle, carton package or Briks.The volume of container can be changed to 1 liter from a (from 100 milliliters to 250 milliliters).The single part of container containing a beverage composition for treating dental erosion of the present invention can provide together with suction pipe.
Additionally provide the preparation method of the beverage composition for treating dental erosion of stable storage of the present invention.(step a) comprises the first liquid mixture of providing package containing the grain component of newborn component and hydrolysis to the first step.The grain component of breast component and hydrolysis can provide as fluid composition or the powder composition be reconstructed in such as water, breast or fruit juice.In one embodiment, first liquid mixture provides in the temperature range of 2 DEG C to 14 DEG C or 2 DEG C to 10 DEG C.Such as, the grain component of newborn component and hydrolysis can be cooled to the temperature needed respectively, then admixed togetherly obtains first liquid mixture.As selection, the grain component of newborn component and hydrolysis in room temperature or even at higher temperature mixing, can obtain first liquid mixture, is then cooled to the temperature needed.At another as in the embodiment selected, before liquid cools, simultaneously or afterwards, milk powder end can be mixed in the grain component of liquid hydrolysis, obtain first liquid mixture.In another embodiment, the grain component of hydrolysis can be mixed into Ruzhong as powder, and breast can be the temperature being cooled to need.
In a first step, supplementary element can be added in first liquid mixture.As standard method, vitamin and mineral matter can add as premix.
In one embodiment, fruit fraction is incorporated in first liquid mixture.Fruit fraction describes above.
In next step (step b), pectin is mixed in first liquid mixture, mixture is remained on the temperature range of 2 DEG C to 14 DEG C or 2 DEG C to 10 DEG C simultaneously.Preferably, pectin is high-ester pectin as above.Pectin can add as powder or as the aqueous solution.In one embodiment, pectin solution is also sugary.Pectin is used to stable end-product.In first liquid mixture, add pectin causes first time pH to decline.For this reason, in preparation process, in order to improve stability, should the temperature of first liquid mixture be remained on lower than 14 DEG C, advantageously lower than 10 DEG C.
After adding pectin to first liquid mixture, next step (step c) is the newborn component of mixing fermentation in mixture (namely containing the first liquid mixture adding pectin), obtains second liquid mixture.Fermentation newborn component mix the decline that also can cause pH.Therefore, also advantageously the temperature of liquid mixture is remained on the scope of 2 DEG C to 14 DEG C or 2 DEG C to 10 DEG C.In some special embodiments, the newborn component of fermentation is added as powder.Such as, the newborn component of fermentation is yogurt powder.
Then, the pH of second liquid mixture is adjusted to the number range of pH 4.6 to 5.1, or the number range of pH 4.8 to 5.0 (steps d).In special embodiment, regulate pH, such as lactic acid or citric acid by adding food-grade acid.Lactic acid is favourable, because it is more easily accepted viewed from taste angle.As already mentioned, it is favourable in the process preparing second liquid mixture, the temperature of second liquid mixture being remained on 2 DEG C to 14 DEG C, and in pH adjustment process, particularly the temperature range of 2 DEG C to 10 DEG C.
In special embodiment, at least in step b) process in the temperature of liquid mixture remained on the scope of 2 DEG C to 10 DEG C.In special embodiment, at following step c) and d) also the temperature of liquid mixture is remained on the scope of 2 DEG C to 10 DEG C in process.Be to be noted that step b), c) and d) in one or several can carry out the temperature range of 2 DEG C to 14 DEG C, and step b), c) and d) in remaining step can carry out the temperature range of 2 DEG C to 10 DEG C.
In next step (step e), to the heat treatment of second liquid mixture, obtain the beverage composition for treating dental erosion of stable storage.Heat treatment is standard method, such as UHT process.In special embodiment, heat treated second liquid mixture is filled in container by aseptic.Details will provide below.
In special embodiment, preparation method carries out in batches.
Embodiment
embodiment 1
The sour milk beverage with follow-up formula, cereal and peach produced according to the present invention.Sour milk beverage is stable storage in environment temperature (such as reaching 9 months at about 20 DEG C) after UHT processing and the aseptic Briks of being filled into (such as Combibloc Briks).Namely sour milk beverage is drunk.It is applicable to baby's consumption of more than 6 months.
Sour milk beverage contains the follow-up formula of minimum 50% weight, the wheat flour (total solid of contribution about 26% weight) of 5.7% partial hydrolysis, 2.7% low fatty acid milk powder end, 1.2% peach mud (total solid of contribution about 0.15%), and 0.3% pectin powder.The total solid target level of sour milk beverage is 18.7%.It is with vitamin and mineral-supplemented.The pH of second liquid mixture regulates with being applicable to brephotrophic lactic acid solution.The pH of sour milk beverage is about 4.9.
The nutritional labeling of sour milk beverage is in table 1.
Table 1: according to the nutritional labeling of the sour milk beverage of cherry apple mud of the present invention
embodiment 2
The sour milk beverage with follow-up formula, cereal and strawberry produced according to the present invention.Sour milk beverage is stable storage in environment temperature (such as reaching 9 months at about 20 DEG C) after UHT processing and the aseptic Briks of being filled into (such as Combibloc Briks).Namely sour milk beverage is drunk.It is applicable to baby's consumption of more than 6 months.
Sour milk beverage comprises the follow-up formula of minimum 50% weight, the wheat flour (total solid of contribution about 26% weight) of 5.7% partial hydrolysis, 2.7% low fatty acid milk powder end, the 1.0% strawberry mud total solid of about 0.09% (contribution), and 0.3% high-ester pectin powder (CPKelco supply
pectin type JMJ).The total solid target level of sour milk beverage is 18.6%.It is with vitamin and mineral-supplemented.The pH of second liquid mixture regulates with being applicable to brephotrophic lactic acid solution.The pH of sour milk beverage is about 4.9.
The nutritional labeling of sour milk beverage is in table 2.
embodiment 3
The sour milk beverage with follow-up formula, cereal and banana produced according to the present invention.Sour milk beverage through UHT processing and the aseptic Briks of being filled into (such as Combibloc Briks) be stable storage in environment temperature (such as reaching 9 months at about 20 DEG C).Namely sour milk beverage is drunk.It is applicable to baby's consumption of more than 6 months.
Sour milk beverage comprises the follow-up formula of minimum 50% weight, the wheat flour (total solid of contribution about 26% weight) of 5.7% partial hydrolysis, 2.7% low fatty acid milk powder end, the 7.0% banana puree total solid of about 1.61% (contribution), and 0.3% high-ester pectin powder (CPKelco supply
pectin type JMJ).The total solid target level of sour milk beverage is 18.7%.It is with vitamin and mineral-supplemented.The pH of second liquid mixture regulates with being applicable to brephotrophic lactic acid solution.The pH of sour milk beverage is about 4.9.
The nutritional labeling of sour milk beverage is in table 2
Table 2: according to the nutritional labeling containing the sour milk beverage of strawberry (s) or banana (b) mud of the present invention
Embodiment 4
For above-mentioned all embodiments, often criticize with commercial scale preparation and carry out storage test to evaluate the bin stability of these beverage composition for treating dental erosion.
Two batches are prepared for the often kind of sour milk beverage described in embodiment 1 and 2; The sour milk beverage described in embodiment 3 prepares 1 batch.Assess in the time interval determined after storage test sample environment temperature (20 DEG C or 30 DEG C) storage, by the visual inspection of housebroken expert group, and measure pH and viscosity index (VI).
All these of sample are determined at room temperature (20 DEG C) and carry out.
PH measures use outfit band integrated temperature probe
the pH meter SevenCompact S220 (Mettler Toledo, Switzerland) of Pro-ISM electrode carries out.Sour milk beverage for embodiment 1 and 2 stores 30 days (1 months), 90 days (3 months), 180 days (6 months), 270 days (9 months) and 360 days (12 months) in environment temperature (20 DEG C and 30 DEG C), or measures in room temperature (20 DEG C) behind environment temperature (20 DEG C and 30 DEG C) storage 30 days (1 months), 60 days (2 months), 90 days (3 months), 120 days (4 months), 150 days (5 months), 180 days (6 months) and 270 days (9 months) for the sour milk beverage of embodiment 3.
The method that the viscosity of product has been set up according to this area is determined, based on fluid under gravity effect through determining apart from the required time.The sample that viscosity is confirmed as fixed amount flows through the time of calibrating nozzle and needing, and the characteristic time of mensuration is directly related with viscosity.The product viscosity that characteristic time value is defined as different time points in storage test process is measured, it carries out standardization (namely divided by) with storage 1 month (products'texture development in an all-round way need the times) initial value that sample is determined afterwards, and is called as " viscosity index (VI) ".The remarkable increase of viscosity index (VI) proves product retrogradation, and the decline of viscosity index (VI) proves that product is thinning.Such as, viscosity index (VI) is will double the time that 2 expression samples flow through nozzle.Sour milk beverage for embodiment 1 and 2 is stored 30,90,180,270 and 360 days in environment temperature (20 DEG C and 30 DEG C), or measures in room temperature (20 DEG C) after 30,60,90,120,150,180 and 270 days in environment temperature (20 DEG C and 30 DEG C) storage for the sour milk beverage of embodiment 3.
Visual inspection shows do not have creaming and sedimentation, and the sample of all evaluations has liquid and level and smooth matter structure.
As shown in Figure 1, Figure 2 with Fig. 3 described by, the pH of sample remains between pH 4.6 to 5.1, and Δ pH environment temperature (20 DEG C and 30 DEG C) storage 3,6,9 (Fig. 1,2 and 3) and 12 months (Fig. 1 and 2) after lower than 0.25.These results show that sour milk beverage of the present invention is stable storage.
As shown in Figure 1, Figure 2 with Fig. 3 described by, the viscosity index (VI) of sample remains between 0.85 to 1.15, and Δ viscosity index (VI) environment temperature (20 DEG C and 30 DEG C) storage 3,6,9 (Fig. 1,2 and 3) and 12 months (Fig. 1 and 2) after lower than 0.15.These results show that sour milk beverage of the present invention is stable storage.
Although disclose the special embodiment about specific embodiment in the description, will be appreciated that the present invention is not limited to special embodiment.When putting into practice of the present invention, multiple modification will become apparent and can obtain for those skilled in the art.It is to be understood that the material used and chemical elaboration may be slightly different from description or modifies, but the method and composition that the present invention is open and instruct can not be departed from.
Claims (17)
1. beverage composition for treating dental erosion, this beverage composition for treating dental erosion comprises the pectin of newborn component, the grain component of hydrolysis, the newborn component of fermentation and interpolation, and wherein the pH scope of beverage composition for treating dental erosion is pH 4.6 to 5.1, and beverage composition for treating dental erosion is stable storage.
2. beverage composition for treating dental erosion according to claim 1, wherein the pH scope of beverage composition for treating dental erosion is pH 4.8 to 5.0.
3. according to the beverage composition for treating dental erosion of claim 1 or claim 2, its applicable baby, or child, or baby and child.
4., according to the beverage composition for treating dental erosion of any one of claims 1 to 3, wherein newborn component is selected from skimmed milk, half skimmed milk, rich milk, follow-up formula or breast of growing up.
5., according to the beverage composition for treating dental erosion of any one of Claims 1-4, the grain component be wherein hydrolyzed accounts for 10% weight to 65% weight of composition total solid.
6., according to the beverage composition for treating dental erosion of any one of claim 1 to 5, the newborn component of wherein fermenting accounts for the equivalent of the breast of the fresh fermentation of every 100g composition 5g to 90g.
7., according to the beverage composition for treating dental erosion of any one of claim 1 to 6, the newborn component of wherein fermenting is yogurt.
8., according to the beverage composition for treating dental erosion of any one of claim 1 to 7, wherein pectin is high-ester pectin.
9., according to the beverage composition for treating dental erosion of any one of claim 1 to 8, it contains the total solid of 10% weight to 30% weight.
10., according to the beverage composition for treating dental erosion of any one of claim 1 to 9, it contains the fat lower than 4.0% weight.
11. according to the beverage composition for treating dental erosion of any one of claim 1 to 10, it also comprises at least one supplementary element, and described supplementary element is selected from the list comprising fruit fraction, sweetener, starch, flavouring, prebiotics, vitamin, mineral matter or its any combination.
The preparation method of the beverage composition for treating dental erosion of 12. stable storages, said method comprising the steps of:
A) providing package contains the first liquid mixture of the grain component of newborn component and hydrolysis,
B) pectin is mixed in first liquid mixture, and mixture is remained on the temperature range of 2 DEG C to 14 DEG C, then
C) by fermentation newborn component be incorporated into step b) mixture in, obtain second liquid mixture,
D) pH of second liquid mixture is adjusted to the value scope of pH 4.6 to 5.1, and
E) heat treatment second liquid mixture, obtains the beverage composition for treating dental erosion of stable storage.
13. methods according to claim 12, wherein in step e) front any step adds some supplementary elements, is such as added in first liquid mixture in step a) process.
14. according to the method for claim 12 or claim 13, wherein step b) mixture in step c) remain on the temperature range of 2 DEG C to 14 DEG C in process.
15. according to claim 12 to the method for 14 any one, and wherein second liquid mixture is in steps d) remain on the temperature range of 2 DEG C to 14 DEG C in process.
16. according to claim 12 to the method for 15 any one, and wherein the temperature of liquid mixture is at least in step b) remain between 2 DEG C to 10 DEG C in process.
17. according to claim 12 to the method for 16 any one, and wherein heat treated second liquid mixture is aseptically filled in container.
Applications Claiming Priority (3)
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| EP12167441.0 | 2012-05-10 | ||
| EP12167441 | 2012-05-10 | ||
| PCT/EP2013/059515 WO2013167606A1 (en) | 2012-05-10 | 2013-05-07 | Dairy beverage and method of preparation thereof |
Publications (1)
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| CN104284592A true CN104284592A (en) | 2015-01-14 |
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| CN201380024420.7A Pending CN104284592A (en) | 2012-05-10 | 2013-05-07 | Dairy beverage and method of preparation thereof |
Country Status (13)
| Country | Link |
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| US (1) | US20150099036A1 (en) |
| EP (1) | EP2846644A1 (en) |
| CN (1) | CN104284592A (en) |
| BR (1) | BR112014027532A2 (en) |
| CA (1) | CA2872319A1 (en) |
| CL (1) | CL2014003043A1 (en) |
| IL (1) | IL235266A0 (en) |
| IN (1) | IN2014DN09248A (en) |
| MX (1) | MX2014013518A (en) |
| PH (1) | PH12014502297A1 (en) |
| RU (1) | RU2014149806A (en) |
| WO (1) | WO2013167606A1 (en) |
| ZA (1) | ZA201409035B (en) |
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| CN104770474A (en) * | 2015-04-08 | 2015-07-15 | 温州科技职业学院 | A preparation method for a collagen-rich cereal lactic acid beverage |
| CN109699745A (en) * | 2019-02-28 | 2019-05-03 | 福建农林大学 | A kind of fucosylated oligosaccharide baby formula milk powder and preparation method thereof |
| CN110037205A (en) * | 2019-04-29 | 2019-07-23 | 鲜活果汁有限公司 | Beverage of the pulp containing citrus and preparation method thereof |
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| WO2015169928A1 (en) * | 2014-05-07 | 2015-11-12 | Nestec S.A. | Foamable dairy product |
| ES2890851T3 (en) * | 2015-01-05 | 2022-01-24 | Nestle Sa | Method for producing long-lasting smooth products |
| JP2018201504A (en) * | 2017-06-02 | 2018-12-27 | 三栄源エフ・エフ・アイ株式会社 | Acidic bactericidal protein-containing food and drink product, manufacturing method of acidic bactericidal protein-containing food and drink product, aggregation inhibition method of acidic bactericidal protein-containing food and drink product, distribution method of acidic bactericidal protein-containing food and drink product, and storage method of acidic bactericidal protein-containing food and drink product |
| CN111227042A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Milk beverage and preparation method thereof |
| US11229219B1 (en) * | 2020-09-18 | 2022-01-25 | United Arab Emirates University | Camel-milk products with plant-based protein additive |
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| CN109699745A (en) * | 2019-02-28 | 2019-05-03 | 福建农林大学 | A kind of fucosylated oligosaccharide baby formula milk powder and preparation method thereof |
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Also Published As
| Publication number | Publication date |
|---|---|
| RU2014149806A (en) | 2016-07-10 |
| IN2014DN09248A (en) | 2015-07-10 |
| CL2014003043A1 (en) | 2015-01-02 |
| WO2013167606A1 (en) | 2013-11-14 |
| PH12014502297A1 (en) | 2014-12-22 |
| MX2014013518A (en) | 2015-02-10 |
| ZA201409035B (en) | 2017-09-27 |
| IL235266A0 (en) | 2014-12-31 |
| EP2846644A1 (en) | 2015-03-18 |
| CA2872319A1 (en) | 2013-11-14 |
| US20150099036A1 (en) | 2015-04-09 |
| BR112014027532A2 (en) | 2017-06-27 |
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